Thanks a lot , I can come up with something from your advice.
Sandra
Sandra
As mama indicates, there are many ways to go depending on what profit margin you seek- and how handsome of a wage you wish to pay your staff/helpers. Most professional caterers, restaurants and hotels have a certain "food cost percentage" that have to work within that allows them a certain profit margin.
For instance, in fancy restaurants we typically sought a 30% to 35% food cost percentage, meaning after all costs were determined including cost of groceries, and other overhead like labor, electricty, dish soap, trash pick-up, insurance, etc. a plate that cost you $10.00 to make was usually marked-up 32% more for a total of a $13.20 menu price.
But it all differs IF you're serving simpler food- or fancier food. If you have add-ins like fountain rental, valet parking, uniform rental, flowers, delivery vans, a band, etc.
That's why there's really no set magic formula. I'm not trying to make it sound tricky, or more difficult than it is- but there are SO many factors...
Good luck! (and have FUN!)
For instance, in fancy restaurants we typically sought a 30% to 35% food cost percentage, meaning after all costs were determined including cost of groceries, and other overhead like labor, electricty, dish soap, trash pick-up, insurance, etc. a plate that cost you $10.00 to make was usually marked-up 32% more for a total of a $13.20 menu price.
But it all differs IF you're serving simpler food- or fancier food. If you have add-ins like fountain rental, valet parking, uniform rental, flowers, delivery vans, a band, etc.
That's why there's really no set magic formula. I'm not trying to make it sound tricky, or more difficult than it is- but there are SO many factors...
Good luck! (and have FUN!)